الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Fish has unique characteristics as having high protein content with balanced profile of amino acids in the right proportion, polyunsaturated fatty acids especially ώ-3 as eicosapentaenoic acid (EPA C20:5) and docosahexaenoic acid (DHA C22:6) and micronutrients as vitamins and minerals. There is a large quantity of small fish landed as by-catch which do not find a ready market as anchovy fresh fish in Egypt. The susceptibility of fish products oxidation depends not only on fish species and the amount of total lipids with their composition of fatty acids but also on handling and various technological processes as storage period and temperature. Essential oils extracted from different medicinal and aromatic plants were found to be effectively retard lipid oxidation in different meat and fish products.